Journal Article

Aflatoxin Assay on Dakuwa Produced at Different Roasting Times and Preserved with Aframonum Danielli

Bagirei, S.Y., Adegoke, G.O., Mohammad, Y.S., Muhammad, M.A., Abdulkadir, F. and Maude, M.M.

Abstract

Dakuwa was produced from local varieties of groundnuts (Kampala Variety), tiger nuts (Verre Variety) and sorghum (Mbaburi Variety) roasted. Aflatoxin level was monitored from the raw materials through processing to the final product. Aframomum danelli was added during processing at three concentrations of 50ppm 100ppm, and 150ppm. Samples packaged in free PVC sachets and in aluminum foil were stored at ambient conditions (relative humidity 69%, dry bulb temperature, 24± 1o C) for two months. Results of the study revealed that increase in roasting time led to increase in the percentage reduction of aflatoxin levels in the product by up to 33%. Also, addition of Aframomum danielli was observed to significantly reduce Aflatoxin levels in dakuwa by up to 25% and also showed anti mould activity on the product

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